During winter there’s nothing better than a warm dessert after dinner. I love puddings, crumbles and tarts so I’ll be posting lots of almond dessert recipes that are perfect for this cooler weather in the following weeks.
To kick us off I’ve come up with an incredibly simple and relatively healthy warm dessert – Poached Pears with Chocolate Sauce and Almonds.
Poached fruit is one of the healthiest and easiest desserts I know. When it’s almost time for dinner I simply start poaching pears in a sweetened and spiced water. The pears simmers away happily on the stove during dinner. Then, when it’s time for dessert, I drain the pears and serve them with a warm chocolate sauce (either out of a bottle or recipe below) and slivered almonds.
You can substitute apples for the pears if you wish. In this case, I would serve the poached apples with a caramel sauce instead of the chocolate one. You could also add some whipped or thickened cream for a more indulgent dish.
That’s dessert done with barely any effort at all – just the way I like it!
Dietary notes: gluten-free. Contains sugar and dairy.
- 4 cups water
- 1 cinnamon stick
- ½ teaspoon nutmeg
- ¼ cup sugar
- 1 tablespoon lemon juice
- 4 pears, peeled, cut in half and cored (use a melon ball to core)
- 200 grams dark or milk chocolate pieces
- 300 grams cream
- 120 grams slivered almonds (toasted in a dry pan if you like)
- Pour water into a medium saucepan and add cinnamon, nutmeg, sugar and lemon juice.
- Bring to the boil and then reduce heat to low so that the water is gently simmering.
- Drop pear halves in and cook on gentle heat for 15-20 minutes until pears are soft.
- In a small saucepan heat up cream to just before boiling and then drop chocolate pieces in. Stir gently until completely dissolved.
- If you wish, you can toast the slivered almonds in a dry pan over a medium heat. Stir them constantly and remove them as soon as they start to brown.
- To serve, arrange pears in a plate and then spoon over chocolate sauce.
- Garnish with almonds and serve immediately.